Two-Toned Fudge by cwalde

[BakerAunt]

Two Toned Fudge
Submitted by cwalde on October 13, 2004 at 12:45 pm

This recipe comes from Diamond Walnut Recipes (which I am sure is now out of print) and is a big family favorite. I changed the cooking time to make the fudge just a bit firmer as it is a soft fudge anyway and should be kept refrigerated, but it's unusual and yummy. I hope that you enjoy. Cheryl

2 cups brown sugar, packed
1 cup granulated sugar
1 cup undiluted evaporated milk
1/2 cup butter
1 jar (5 oz-10 oz.) marshmallow creme
1 tsp. vanilla
1 (6 oz.) package (1 c) butterscotch pieces
1 cup coarsely chopped walnuts, divided
1 (6oz) package (1 c) semisweet real chocolate pieces

Combine sugars, evaporated milk and butter in saucepan. Bring to full boil over moderate heat, stirring constantly. Boil 2 minutes over moderate heat, stirring occasionally. Remove from heat.

Add marshmallow creme and vanilla, and stir until mixture is smooth. To 2 cups of hot mixture, add butterscotch pieces and 1/2 cup walnuts; stir until pieces are melted and mixture is smooth.

Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 c walnuts; stir until pieces are melted and mixture is smooth. Pour evenly over butterscotch mixture in pan. Chill until firm. Makes about 2 1/2 pounds.

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